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Fast Deviled Eggs
A lovely recipe that never gets old. The paprika and mustard mixed with the mayonnaise makes this a dish with a kick.
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Course:
Canapes, Other, Picnic, Side Dish, Snacks
Cuisine:
Italian
Keyword:
Dairy, Eggs, Milk, Snacks, Spice
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
24
portions
Calories:
69
kcal
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Ingredients
Metric
Imperial
2
tbsp
semi skimmed milk
1/2
cup
mayonnaise
1/8
tsp
pepper
1/4
tsp
salt
1
tsp
dried parsley
1/2
tsp
dill
1/2
tsp
chives
finely chopped
1/2
tsp
mustard
1/4
tsp
paprika
1/8
tsp
garlic powder
12
large
eggs
free range
1/2
bunch
parsley
finely chop
4
shake
paprika
for sprinkling
Instructions
Put a large pan of water on and bring to a boil.
Carefully put the eggs in a boil til hard boiled. Should take about 7 - 10 minutes.
When boiled cool under running water and leave to become cold. Carefully remove the shell.
Cut the eggs length ways.
Combine all of the ingredients except the eggs and the extra parsley and paprika in a suitably sized bowl.
Carefully remove the yolks and place them in a separate bowl. Put the whites safely to one side.
Mash the yolks and thoroughly mix with the mayonnaise mixture.
Spoon the mixture back into the egg whites.
Place on a serving dish and sprinkle with parsley and additional paprika.
Refrigerate until ready to serve.
Nutrition
Calories:
69
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
95
mg
|
Sodium:
92
mg
|
Potassium:
47
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
332
IU
|
Vitamin C:
2
mg
|
Calcium:
17
mg
|
Iron:
1
mg